Hello! I hope your week is going well. The previous week was quite a disappointing one, and left me very stressed and without energies, but I am trying to face the current week trying to leave the past one behind. Is it working? Not really. But I there are a couple of things that help keep my morale kind of okay, one of which is baking. I baked this tart last week but I was thinking of baking it again, because it was such a delight to eat!
It is made of:
- sweet shortcrust pastry
- dark chocolate ganache
- berry cream
I totally recommend this recipe, it came out so delicious and it’s such a simple tart!
30g almond flour
80g icing sugar
Mix flour and butter until you reach a breadcrumb like texture, then incorporate the icing sugar, the almond flour and finally the water. Bring the pastry together quickly, flatten into a disc, cover with cling film and let sit 1h in the fridge. Then roll it out, cover your tart ring and freeze for 30’ before blind baking at 170C for 10 minutes with baking beans in and 15-20 minutes without, or when the pastry is golden brown.
150ml coconut milk
150g dark chocolate finely chopped
50g vegan butter
Heat the coconut milk without bringing to a boil, then pour on the chopped chocolate and let sit. After a minute or two whisk and move to a blending glass. Emulsify and add the butter when the mixture reaches 35C or below. Pour in the baked shell and let set in the fridge.
360 coconut milk
20 lemon juice
1 1/2 tsp agar
Black carrot powder
Heat the coconut milk and then add the agar agar cooking for a couple of minutes. Divide the mixture in 3-5 bowls: in each of the bowl put one of the berry powders and use the others to create the colours you prefer to create your colorful dream tart! Pour on the set ganache and create your design. Let set and decorate with fresh fruit and flowers 🌸